Gums and Jellies Production: Practical Introduction Course including selected topics for Functional Gums PES-2404 Seminar expired
04.03.2024 - 08.03.2024
In this practical course about gums & jellies production, the participants get to know in theory and practice the characteristics and technology of ingredients and their use in products. In addition, we talk about the specifics of raw materials, formulations, and processing technology for the production of functional gums.
Topics:
Sugar and glucose syrup
- Starch gums
- Gum arabic pastillas
- Pectin jellies
- Agar-Agar jellies
- Production methods starch & starchless depositing
- Functional gums and jellies, trends, ingredients, concepts
- Aerated products - Ingredients & Technology
- FMPs and masking flavors
- Antisticking agents
Who should attend?
Food technologists from the confectionery industry, who are working in R&D, Production, QA
Technical service and support personnel of the raw material and machinery industry.
Members of manufacturing companies, who wish a technical introduction to this product range.
Tags used:
Date(s)1
04.03.2024 – 08.03.2024 | Solingen
Gums and Jellies Production: Practical Introduction Course including selected topics for Functional Gums
Begin:
04.03.2024 | 09:00 o'clock
End:
08.03.2024 | 13:00 o'clock
Instructor
Speaker(s):
Dipl. -Ing. (FH) Bernhard Kopf
Venue:
ZDS - Die Süßwaren-Akademie
De-Leuw-Str. 1-9
42653
Solingen
Participant limit
15 Participants for this seminar
5 Participants
per company
Sprache(n):
- EN
